Hollandaise And Bearnaise Steak Sauces

Hollandaise is a sauce rich in flavor and texture made from butter, egg yolks, salt, pepper and lemon juice. This buttery sauce originated in France and is a staple to French cuisine. The name Hollandaise is believed to have come from the fact that the butter that was used in the production of Hollandaise actually was imported from Holland.

Although it is served as a key ingredient in eggs Benedict, Hollandaise will compliment the flavor of fresh asparagus and poached salmon.

When a dish is called Oscar style it is the combination of Hollandaise sauce, asparagus and crab meat. Hollandaise can also be served with veal as well as potato pancakes.

Dishes containing Hollandaise sauce are best paired with buttery Chardonnays. Filet Mignon served Oscar style will be best enjoyed paired with a red wine to enhance the flavor of the Filet.

There are a number of other sauces made using Hollandaise as a base. For instance, Bearnaise sauce is actually Hollandaise sauce in which tarragon and wine vinegar has been added. Sauce aux Capres is Hollandaise with drained capers added to it. Blood oranges and tarragon added to Hollandaise will produce a delicious sauce called Maltaise. Moutarde is the addition of Dijon mustard to the Hollandaise sauce.

Bearnaise Sauce

Bearnaise sauce, one of the most common sauces found in a steakhouse, originated in France around the mid 1800s.

This sauce is rich in flavor and similar to Hollandaise sauce. The difference is Bearnaise lacks lemon juice, while adding a few extra ingredients, giving it a unique flavor sure to compliment your entree when dining out.

Bearnaise sauce is the combination of tarragon, wine, vinegar, shallots, egg yolks, parsley, salt, black pepper and melted butter. Some chefs may add cayenne pepper, nutmeg or white pepper to alter the recipe.

Pairing wine with an entree that is served with Bearnaise sauce is quite easy. Since this sauce is extremely versatile and complimenting, pairings with red and white wine will be disaster-free. The focus should be on what is being served with the Bearnaise. Venison served with grilled asparagus that has been drugged in Bearnaise sauce will be delicious when served with a full-bodied red wine. Fresh lobster served with artichoke hearts and Bearnaise sauce will be exquisite with a buttery Chardonnay.